Flavorful millet rice dish made with ivy gourd & Indian freshly grounded spices masala.
You can replace millets with normal rice.
Replacing my white rice – Healthy weight loss goals 😀 :
I was looking for options to replace white rice as I consume white rice mostly. Tried brown rice first and I did not like it much. So tried quinoa and it was not bad. When I cook my rice, I add ½ cup of white rice and ½ cup of quinoa. That was good for sure. Heard that we cannot quinoa on daily basis L not again!!! So, got some millets like Foxtail millets(Thinai), Kodo Millet (varagu),Little Millet(Saamai), Barnyard Millet(Kuthiravali), and pearl millet(kambu). Heard millets are good replacement for rice.
Foxtail Millet (Thinai) is a vegan food and also gluten free cereal. Thinai is rich in proteins, low in fat and has good amount of fiber content, calcium and iron. I have used thinai for this recipe. You can use any millet I think.
It taste great with some onion raita/ garlic raita and with some papads.
My other favorite quick rice recipes: Ghee rice, coconut rice, ginger rice
My other favorite ivy gourd recipes: Spicy fennel Tindora/Ivy gourd stir fry
- Foxtail Millet/ Thinai – 1 cup
- Onion – ½ small ( sliced)
- Jeera/ cumin seeds – 1 tsp
- Curry leaves – 1 sprig
- Green chilli – 2 (sliced)
- Hing/ Asafoetida – a pinch
- Kovakai/Tindora/Ivy Gourd – 15 (Sliced again)
- Turmeric – ¼ tsp
- Salt – as per taste
To roast and grind - Chana dal – 1tbsp
- Urad dal – 1 tsp
- Black peppercorns – 1 tsp
- Coriander seeds – 1 tsp
- Fenugreek seeds – ¼ tsp
- Fennel seeds/Sombu – 1 tsp
- Dry red chilli – 3
- Grated coconut – 2.5 tbsp
- Cook the rice or millets in pan or cooker. I made in rice cooker with ½ tsp salt with 3 cups of water for 1 cup of millet rice.
- Roast the ingredients under “roast and grind” in medium flame for one minute till the dal turns golden brown.
- Now, heat a pan with oil, add the cumin seeds, and curry leaves. Add the onions and green chilli with a pinch of salt.
- Add the ivy gourd and saute for a further 1 minute. Now add turmeric, ½ tsp salt, ½ Cup of water and mix well. Turn the flame to low-medium and cook covered until the ivy gourd is half done.
- Once the ivy gourd is half cooked, add the ground masala powder and mix well. If needed, add little more water and mix well. The mixture will take another 2 minutes to cook.
- It would be thick , little watery with some oil oozed out. Turn the speed to medium to high heat if needed.
- Add the cooked millets/ rice to the ivy gourd masala or vice versa and mix nice. Mix slowly so that it wont break the millets/rice.
- Serve warm and enjoy with simple appalam/papads/raita or chips.
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